Investigating the Antimicrobial Effect of Zenian Essential Oil and Nisin on Listeria Monocytogenes Bacteria Inoculated on Mozzarella Cheese (Pizza Cheese) and Changing Its Chemical and Sensory Parameters Publisher



Ghaibi N ; Mohamadi B ; Velayati N ; Abdolshahi A ; Shariatifar N
Source: Iranian Journal of Nutrition Sciences and Food Technology Published:2025

Abstract

Background & Objectives: One of the most widely consumed dairy products is mozzarella cheese, which has a high probability of growing food pathogens such as Listeria monocytogenes, and its storage methods are of great importance. The purpose of investigate the antimicrobial effect of zenian essential oil and nisin on L. monocytogenes inoculated on mozzarella cheese and change its chemical and sensory parameters. Materials & Methods: After preparing zenian essential oil and nisin, microbial test (L.monocytogenes evaluation), chemical test (pH) and sensory evaluation (appearance, texture, color, aroma and general acceptance test) were performed. Results: The results showed that zenian essential oil and nisin reduced the number of Listeria monocytogenes in treated cheese samples (compared to the control sample). On days 3-11 of storage, the amount of Listeria monocytogenes in the treated cheese sample (compared to the control sample) was significantly different (p value < 0.05), so that the lowest bacterial growth rate was on day 11 and related to the treatment containing 2% zenian essential oil (8.32 log CFU/g). The results of the pH showed that the concentrations of zenian essential oil and nisin had no significant effect on the pH during the storage period. In the sensory properties, the highest score in all days was related to 2% essential oil and it had a significant difference with the control sample. Conclusion: It can be said that although the treatments did not differ significantly from each other in terms of the reduction of microbial load and pH changes, considering the sensory properties, it can be concluded that the use of zenian essential oil 2% can be a suitable option to improve the safety of mozzarella cheese and maintain its sensory properties. © 2025 Elsevier B.V., All rights reserved.